[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Preservation of high moisture paddy with common salt.

Srinivas, T. and Vasudeva, Singh and Bhasyam, M. K. and Desikachar, H. S. R. (1983) Preservation of high moisture paddy with common salt. Journal of Food Science and Technology, 20 (4). 174-175, 11 ref..

[img] PDF
JFST_Vol.20(4)_174-175.pdf
Restricted to Registered users only

Download (145kB)

Abstract

High moisture paddy (HMP) harvested in rainy season (containing about 37% moisture) was mixed with common salt at 1-6% levels before being stored at room temp. (25-26 degree C) and RH 85-90%. HMP could be stored in gunny bags or in heaps for 2 months by mixing with 2.5% salt and for 3 months at 5% salt. Milled rice from the salt-treated paddy contained less than 1% salt, which did not affect its acceptance by consumers.

Item Type: Article
Uncontrolled Keywords: SALT-; paddy, salt preservation of stored moisture high; PRESERVATION-; STORAGE-; MOISTURE-CONTENT; RICE-; salt preservation of stored moisture high paddy
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2010 04:57
Last Modified: 28 Aug 2018 04:34
URI: http://ir.cftri.com/id/eprint/6479

Actions (login required)

View Item View Item